Grilled Sausage and Fennel Pizza

Staff Writer
Grilled Sausage and Fennel Pizza
Elizabeth Falkner

This pizza recipe combines sweet Italian sausage with crisp fennel and a mix of cheeses to make the perfect pizza for any meat lover. 

6
Servings
252
Calories Per Serving
Deliver Ingredients
Makes
One 12-13 inch pizza

Ingredients

  • One 8-ounce ball of pizza dough
  • 1 Tablespoon semolina flour, plus more for dusting
  • 2 Tablespoons olive oil
  • 1/2 Cup tomato sauce
  • 1/4 Cup thinly sliced red onion
  • 1/4 Cup thinly sliced fennel bulb
  • 6 Ounces cooked, bulk sweet Italian sausage
  • 4 Ounces Ricotta cheese
  • 2 Tablespoons grated Parmsean cheese
  • 1/4 Teaspoon fennel pollen (optional)

Directions

Preheat the grill to high.

Dust your counter with the 2 tablespoons of flour. Stretch the dough by rotating it on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina and brush the top of the dough with the olive oil.

Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Brush the uncooked side of dough with olive oil and carefully flip the dough over. 

To build the pizza, spread the tomato sauce over the partially cooked crust, then distribute the onion and fennel over the sauce. Add the Italian sausage in chunks, then drop the ricotta in 6 to 8 large spoonfuls around the pizza. Next, sprinkle the pizza with the Parmesan cheese. Let the pizza continue to cook on the grill until the underside is nicely charred and cooked through and the cheese has melted, about 10 minutes. When it's done, remove the pizza from the heat and set it on a cutting board. Sprinkle the pizza with the fennel pollen, cut it into 6 to 8 wedges, and serve immediately.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
12g
19%
Sugar
1g
N/A
Saturated Fat
4g
22%
Cholesterol
23mg
8%
Protein
12g
24%
Carbs
23g
8%
Vitamin A
42µg
5%
Vitamin B12
0.4µg
6.7%
Vitamin B6
0.1mg
5.6%
Vitamin C
2mg
4%
Vitamin E
1mg
6%
Vitamin K
6µg
8%
Calcium
116mg
12%
Fiber
2g
6%
Folate (food)
21µg
N/A
Folate equivalent (total)
125µg
31%
Folic acid
61µg
N/A
Iron
2mg
10%
Magnesium
22mg
6%
Monounsaturated
6g
N/A
Niacin (B3)
2mg
12%
Phosphorus
133mg
19%
Polyunsaturated
1g
N/A
Potassium
206mg
6%
Riboflavin (B2)
0.2mg
13.1%
Sodium
541mg
23%
Thiamin (B1)
0.2mg
16.2%
Zinc
1mg
8%

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